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Yes, this does have to do with preparedness, and survival.
I haven’t seen much reference on the boards to cooking equipment. There is lots of advice on how to gather, or catch, a meal, but not much on what to do then.
Improvising in the field is fine, but if you had to grab ONE cooking device, what would it be?
My choice is simple: a wok.
Where the wok came from is clouded in mystery, and history, but my guess is that the basic shape originated in several cultures. Around the same time people figured how to make weapons out of metal, they applied the skill to the kitchen.
The design of the wok is tailor made for survival. It was made to cook fast, over high heat, with a limited amount of fuel available. I’ve seen Southeast Asians cook a complete meal in a wok using no more that 4 chunks of charcoal, each the size of your fist.
In my estimation, a single wok, two standard utensils, a steaming rack (or bamboo steamer basket), and possibly a lid, can do the job of a half-dozen “modern” pots and pans. The only thing you might want besides your wok, would be another wok, in a different size.
Think wok, think Chinese stir-fry. But wait, there’s more! Imagination is the only thing limiting the use of a wok.
I haven’t seen much reference on the boards to cooking equipment. There is lots of advice on how to gather, or catch, a meal, but not much on what to do then.
Improvising in the field is fine, but if you had to grab ONE cooking device, what would it be?
My choice is simple: a wok.
Where the wok came from is clouded in mystery, and history, but my guess is that the basic shape originated in several cultures. Around the same time people figured how to make weapons out of metal, they applied the skill to the kitchen.
The design of the wok is tailor made for survival. It was made to cook fast, over high heat, with a limited amount of fuel available. I’ve seen Southeast Asians cook a complete meal in a wok using no more that 4 chunks of charcoal, each the size of your fist.
In my estimation, a single wok, two standard utensils, a steaming rack (or bamboo steamer basket), and possibly a lid, can do the job of a half-dozen “modern” pots and pans. The only thing you might want besides your wok, would be another wok, in a different size.
Think wok, think Chinese stir-fry. But wait, there’s more! Imagination is the only thing limiting the use of a wok.
- Boiling: Boiling water, soups, or rice.
- Braising: Braised dishes are commonly made using woks, especially when reducing sauces.
- Deep frying: High heat, more oil, no brainer.
- Steaming: Water in the bottom, a rack, or steaming basket of the proper diameter to raise it above water level.
- Stewing: Like soups, a wok is perfect for stews of all kinds. Brown your meat, pour in the liquid, reduce the heat and go.
- Other: Fry your sausage, scramble your eggs, make crepes, you'll come up with something else, I'm sure.
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